Well, last week got hectic, what with the kiddos home for break and all. I never did make the salmon or the enchiladas. And the pizza turned into calzones. Sigh. Well there is always another week!
So here we go.
Monday: Whiting with Creole Spice, Orzo & Broccoli
This is literally just baked whiting (Aldi’s cheapest fish fillets) with Chef Paul’s Seafood Magic sprinkled on top. Easy Peasy.
Well, last week got hectic, what with the kiddos home for break and all. I never did make the salmon or the enchiladas. And the pizza turned into calzones. Sigh. Well there is always another week!
Tuesday: Tacos, Spanish Rice, Refried Beans
There is TVP that I reconstituted for the sloppy joes last week. I’ll mix that with some more ground venison, then season with Taco spices. Viola! It will probably be too much, so I’ll simply refreeze and use it next week to make an Enchilada pie or something. The Spanish rice will be rice cooked with tomato sauce (not very authentic) and the refried beans out of a can from Aldi’s
Wednesday: Beans & Ham with Cornbread and Greens
This northern girl is cooking up a classic southern meal! I’ve got cooked white beans and kidney beans in the freezer that need to be used up, as well as some of the leftover Ham from Easter. I’ll cook those with a little broth in the crockpot all day. The ham in this dish is really more of a flavoring, or an accent rather than being the main portion of the meal. I’m counting on the beans to provide most of the protien-making it a low meat meal. I can whip up some northern style corn bread (that is with white flour as well and some sugar-we northerners like our cornbread a tad sweet) and use one of the big cans of seasoned collard greens that I bought at the discount grocers last spring (yes-a year ago) to round out the meal.
Thursday-Hotdogs, Coleslaw and All Day Macaroni & Cheese
Since the weather is supposed to continue to be lovely, it will be nice to have hotdogs off the grill. Somehow boiling up hotdogs on the stove and feeding them to my family feels like a cop out, but grilling them seems more like a legitimate meal. If I’m feeling really up to it I may make my own buns courtesy of Amy’s recipe. The Mac & Cheese recipe is easy an pretty good-plus it’s a crock pot deal so I don’t need to heat up the house or be worried about getting it in the oven at a specific time. For coleslaw I’ll pick up a cabbage and add my own carrot and onion to the mix (from the crisper drawer-we don’t have a garden in yet) and then use homemade mayo based dressing on it. I’ve been serving the “freezer” slaw lately which is sort of pickled, so this will be a nice alternative.
Friday-Pizza and Salad.
Of course!
Saturday-Grilled Chicken, Coleslaw, Grilled Veggies and Bread
I’ve got some chicken parts and pieces in the freezer I’ll unearth and marinate in Italian dressing. Add in some of my fresh bread, coleslaw left over from Thursday and a few veggies on the grill (I’ll have to see what’s on the discount rack at the store-squash is my favorite, but it’s not really the season now.)
Sunday-Leftovers
Well, you’ve got to eat them up sometime! I’ll serve it buffet style and let everyone pick what they’d like.
{ 4 comments… read them below or add one }
Are those collard greens Glory brand? They are gooooood!
Do you have an Aldi’s in your area?
Thanks so much for the link. I love those hamburger buns and make them all of the time. They turned into awesome cinnamon rolls too!
Your menu plan looks delicious! Great inspiration for me!
Thanks!
Annie-I’ve had those Glory brand ones before, they are AWESOME. Unfortunately greens aren’t very popular in the north, so all I found were Allen’s brand. They were pretty good.
Sharon-I shop almost exclusively at Aldi’s or Save a Lot. I have an Aldi’s about 30 minutes away to the West, and Save a Lot 30 minutes to the East. So depending on which direction I am in for other errands etc I stop in one or the other.
Amy-I’m looking forward to trying them. I just bought a 25lb bag of unbleached organic flour from the healthfood store ($33) and a huge block of vacuum sealed yeast ($7) so I should be good on the baking front for a while.